Irish Stew
From Waldensian cookery, 1957
Courtesy: Armandos Restaurant, 133 East 61 Street, New York 21, N. Y.
Presented as published in 1957. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
4273Calories
188 gProtein
233 gCarbs
288 gFat
Full nutrition (33 nutrients)
Calories4273 kcal
Protein188 g
Carbohydrates233 g
Fiber45 g
Sugars36 g
Total Fat288 g
Saturated Fat124 g
Monounsaturated Fat118 g
Polyunsaturated Fat24 g
Cholesterol690 mg
Sodium5944 mg
Potassium7156 mg
Calcium699 mg
Iron72 mg
Magnesium524 mg
Phosphorus2129 mg
Zinc32 mg
Copper9.3 mg
Manganese13 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A6.3 mcg
Vitamin E0.3 mg
Vitamin K4 mcg
Vitamin B64.3 mg
Vitamin B1219 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)2.8 mg
Niacin (B3)77 mg
Folate376 mcg
Choline98 mg
Caffeine0 mg
Water2610 g
As published
This recipe was extracted from Waldensian cookery (1957), page 13. The excerpt below is the record exactly as published.
IRISH STEW For two pounds of boned breast or shoulder of lamb add two pounds of sliced potatoes and two pounds of chop- ped onions. Put a layer of the meat in the casse- role cover with a layer of potatoes and onions then a layer of meat so alter- nating that the top layer is of potatoes. Place a bouquet carni in the center and cover completely with water or stock about one and one-third pints
Cook this with the app: pantry check, scaling, and the assistant.